Tag Archives: dairy free

Paleo Chicken Marsala

Paleo Chicken Marsala

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootMarsala wine is walking a fine line by calling it paleo but then I’ve been known to have 18 items in the “15-item only” line so I’ll be a rebel with this one.  But by all means, if you find a suitable paleo substitute for marsala wine, knock your socks off. That being said, this recipe is paleo(ish), dairy free and gluten free so that’s pretty good I’d say.

First of all, I want to give mad props to http://www.grandbaby-cakes.com/2015/03/skinny-chicken-marsala/  for providing the basis for this recipe. I changed up a couple of things like using arrowroot starch (paleo and gluten free) and using bone broth instead of chicken stock because I wanted to amp up the nutritional stats.

First, split each chicken breasts in half (you’ll have 4 pieces total) and place them between plastic wrap or in a big plastic bag and hammer away. Pound those babies till they are about a 1/4″ thick. Normally I would use a meat mallet but I don’t have one so I improvised.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootSeason generously with sea salt and pepper then dredge in the arrowroot starch. You can use regular or gluten free flour if you aren’t concerned with being paleo. Tap off the access and repeat until all 4 pieces are dredged.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootHeat a large non-stick pan over medium-high heat a 1/2 tablespoon of olive oil and a 1/2 tablespoon of unsalted butter. When good and hot, place chicken in pan. Leave chicken untouched for around 3 – 4 minutes to brown. Once browned, turn over and repeat on the other side. Set aside.

I cooked my chicken 2 pieces at a time so they wouldn’t be too crowded in the pan. If you have a really big pan, you can cook them all at once.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootWhile your chicken is cooking, chop your shallots and slice mushrooms. I used my new portable food processor for the shallots and bought pre-sliced shitake mushrooms so the only thing I really had to chop were the button mushrooms.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootOnce chicken is done, place on a plate and set aside. Add another 1/2 tablespoon of olive oil and another 1/2 tablespoon of unsalted butter. Add shallots and garlic to the pan. Saute for a couple of minutes until shallots are soft.

Add mushrooms next and sprinkle with a 1/4 teaspoon of sea salt. Saute for about 4 – 5 minutes until mushrooms are browning and soft, not mushy though.  Add the remaining tablespoon of arrowroot starch and stir for about a minute to thicken up the sauce.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootAdd marsala wine and cook it down for a minute, scraping any burnt bits off of the bottom of the pan. Add your bone broth and continue cooking until it thickens up a bit. About 2 or 3 minutes.

Return chicken to the pan and nestle the breasts in the mushrooms sauce, cover and reduce heat to a simmer. Cook for 3 minutes, flip breasts over and cook for another 3 minutes.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootYou can eat it ‘as-is’ or top some organic brown rice, quinoa, farro or zucchini ‘zoodles’.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootHubby’s review: He gave me the thumbs up and said “good chit babe”. Pretty legit review <3 Enjoy.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowroot

Paleo Chicken Marsala
 
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Author:
Recipe type: Paleo, Gluten Free, Dairy Free
: Italian
Serves: 4
Ingredients
  • ***I ALWAYS RECOMMEND USING ORGANICS WHENEVER POSSIBLE***
  • 2 large chicken breasts
  • 8 ounces button mushrooms, sliced
  • 8 ounces shiitake mushrooms, sliced
  • ½ cup shallots, diced
  • ½ cup chicken bone broth (can substitute with regular chicken broth)
  • ½ cup + 1 Tablespoon arrowroot starch, separated
  • ⅓ cup marsala wine
  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter
  • 1½ teaspoon minced garlic
  • ¼ teaspoon sea salt
  • pepper
Instructions
  1. Butterfly each chicken breast in half making a total of 4 pieces.
  2. Place pieces between 2 pieces of plastic wrap and pound to about ¼ inch thick.
  3. Salt/pepper each piece generously.
  4. Dredge each piece in arrowroot starch and shake off access.
  5. Heat ½ tablespoon of olive oil and unsalted butter in a large non-stick pan on medium/high.
  6. Place chicken in pan and leave untouched for about 3 - 4 minutes until browned. Turn over and repeat on the other side, set aside.
  7. Heat other ½ tablespoon of olive oil and unsalted butter.
  8. Saute garlic and shallots until shallots are softened. About 2 minutes.
  9. Add mushrooms next and sprinkle with a ¼ teaspoon of sea salt. Saute for about 4 - 5 minutes until mushrooms are browning and soft, not mushy though. Add the remaining tablespoon of arrowroot starch and stir for about a minute to thicken up the sauce.
  10. Add marsala wine and cook off for a minute, scraping the burnt bits from the bottom of the pan if any.
  11. Add bone broth and cook for 3 - 4 minutes.
  12. Return chicken to the pan and nestle the breasts in the mushrooms sauce, cover and reduce heat to a simmer. Cook for 3 minutes, flip breasts over and cook for another 3 minutes.
  13. Serve over brown rice, quinoa, farro or zucchini noodles or eat 'as-is'.

 

Savory and Creamy Coconut Curry Veggies

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper I have to tell you, I’m having a hard time writing this recipe because I can’t put this dish down. It is so delicious. The healthy stats on this dish are off the charts too.

This dish is so nutrient rich. Check this out…it’s vegan, paleo (clean eating), dairy free, chickpeas, carrots, sweet potato, pumpkin, tomato, onion, cauliflower, red bell pepper, coconut milk, spices and water. It’s hoppin’ delicious! You say it can’t be? Oh, it be!

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper

First, chop those veggies. That’s the hardest part. I used by mini food processor for the carrots.

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper

Heat the olive oil and add the onions. Saute for a few minutes, add garlic, saute for another minute. Then add your carrots, red bell pepper, sweet potato, tomato and cauliflower. Stir to combine and then partially cover pan and cook for 8 – 9 minutes, stirring occasionally. Partially covering the pot lets the veggies steam and soften better.

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper

Next, add chickpeas, pumpkin and all of the spices. Combine thoroughly. Then finally add the coconut milk and water, combine with the veggie mixture. Bring to a boil then reduce to a simmer. Cover and cook for 20 – 25 minutes, stirring every 5 minutes. You’ll know it’s done once all your veggies are cooked. The longer you let it simmer, the thicker it will get so go by your preference.

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper

I served mine with some cooked wheat berries. Eat it plain or top some quinoa or brown rice or any other ancient grain you prefer.

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper

Savory and Creamy Coconut Curry Veggies
 
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Author:
Recipe type: Vegan, Vegetarian, Dairy Free, Paleo
Serves: 6 - 8 servings
Ingredients
  • *I ALWAYS RECOMMEND USING ORGANIC INGREDIENTS WHENEVER POSSIBLE*
  • 2 tablespoon olive oil
  • 2 - 15 oz. cans garbanzo beans, rinse and drained
  • 1 - 14.5 oz. can diced tomato, drained
  • 1 - 15 oz. can pumpkin puree
  • 1 - 15 oz. can coconut milk (light or full-fat. I used full fat)
  • 1 cup water
  • 1 cup carrots, chopped
  • 1 cup cauliflower florets
  • 1 large onion, diced
  • 1 small/medium sweet potato, peeled and chopped roughly
  • 1 red bell pepper, chopped
  • 1 tsp minced garlic
  • 1 tablespoon curry powder
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon cayenne pepper
  • Optional: ½ lime
Instructions
  1. Start out by chopping all your veggies ahead of time.
  2. Heat oil in a medium to large saucepan. Add onions and saute for 3 - 4 minutes until onion become soft.
  3. Add garlic, combine and saute for a minute.
  4. Add tomatoes, carrots, sweet potato, cauliflower, red bell pepper, stir to combine and let cook partially covered with lid for 8 - 9 minutes, stirring occasionally. Partially covering the veggie mixture allows the veggies to steam lightly.
  5. Add chickpeas, pumpkin, curry, ginger, salt, pepper, turmeric, cinnamon and cayenne pepper. Stir everything to combine well.
  6. Add coconut milk and water to the mixture, stir well.
  7. Bring to a boil then reduce to a simmer and cook for 20 - 25 minutes depending on how thick you like it. Make sure to stir every at least every 5 minutes.
  8. Serve with a ½ lime to squeeze onto the dish if desired.
  9. You can eat this amazing dish just as it or top some quinoa, wheat berries or farro. I had mine over some nice chewy wheat berries.

 

Easy Low Fat Spicy Thai Peanut Shrimp Stir Fry

Easy Low Fat Spicy Thai Peanut Shrimp Stir Fry
pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoli

So there I was at Costco one weekend enjoying an interesting people watching episode when I found myself standing next to the PB2. I had heard about PB2 but wasn’t really sure what it was. So, being that I was in Costco, I threw it in my cart because I knew I needed it. I just didn’t know for what yet.

Later that night I was cruising Pinterest for what to do with PB2. I found a zillion recipes. I feel like I’ve been missing out on so many yummy things because of all the fat in regular peanut butter. So I wasted no time in picking a recipe.

If you don’t know about PB2, its a powdered peanut powder. Think, powdered peanut butter. 85% of the fat and oil is removed making it only 45 calories a serving compared to peanut butters 165 calories. It also has 1.5 grams of fat (no saturated fat) compared to peanut butters 16 grams of fat! That’s huge. 

I love a creamy peanut sauce with my Thai food so I found this recipe, tweaked a couple of things, made it and LOVED IT. No more shying away from Thai peanut recipes because of all the fat in peanut butter!!

Chop those veggies!

pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoliSaute those veggies!

pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoliWhip up the sauce! So easy.

pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoliCombine shrimp with cooked veggies then add sauce. That’s it.

pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoliEnjoy!

pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoli

5.0 from 1 reviews
Easy Low Fat Spicy Thai Peanut Shrimp Stir Fry
 
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Author:
Recipe type: Protein, Low Carb, Pescetarian
Serves: 4
Ingredients
  • SHRIMP:
  • 12 ounce bag frozen cooked shrimp
  • 1 red bell pepper, sliced into matchsticks
  • 1 orange or yellow bell pepper, sliced into matchsticks
  • 1 onion, sliced
  • 2 large carrots, shaved
  • 2 cups broccoli florets
  • 2 Tbsp coconut oil
  • *Optional: 1 tsp red pepper flakes or more if you really like your eats hot hot hot
  • SAUCE:
  • 4 Tbsp rice vinegar
  • 1 Tbsp sriracha (more if you like it really spicy)
  • 4 Tbsp coconut aminos
  • 5 Tbsp pb2 (powdered peanut butter). Can add ½ Tbsp at a time if needed for thickening up the sauce.
  • **Serving suggestion: Top some sprouted brown rice, quinoa, brown rice pasta or shredded cabbage.
Instructions
  1. Heat coconut oil on medium heat and add your sliced bell pepper, onion, carrots and broccoli. Saute, stirring occasionally.
  2. While your veggies are sauteing, prepare your sauce.
  3. In a small bowl mix coconut aminos, rice wine vinegar, PB2 and sriracha. If you feel you would like the sauce thicker, add a ½ Tbsp of PB2 at a time until thick enough for your taste.
  4. Once veggies are almost fully cooked, add shrimp and cook for about 2 minutes.
  5. Once the shrimp has cooked for about 2 minutes, add the sauce and continue cooking another minute or so.
  6. Eat it as is or top some sprouted brown rice, quinoa, brown rice pasta or shredded cabbage.

 

 

Pumpkin Pie Quinoa Coconut Milk Dessert

Pumpkin Pie Quinoa Coconut Milk Dessert

pumpkin pie quinoa coconut milk dessert breakfast healthy protein dairy free gluten free paleo veganA friend of mine posted this recipe and I immediately knew I was going to make it in the very near future. Well, today was that day. I was craving something sweet but healthy. This totally did it for me. I just changed a couple of ingredients but I’m sure the original recipe is just as fantastic.

This sweet filling treat is also dairy free, gluten free, paleo, vegan and has loads of protein. Hullo!! Next variation will be made with cocoa powder so it resembles coco wheats!! Add some strawberries to that and whoa nelly, you’ve got a chocolate covered strawberry superstar!! Sorry, I’m usually one recipe ahead of myself. Back to this delicious recipe….

pumpkin pie quinoa coconut milk dessert breakfast healthy protein dairy free gluten free paleo veganLets run down the ingredient line up here and you’ll see why I’m so jacked up about this treat.

  • The 1/2 cup of pumpkin has 3.5 grams of fiber and 1.5 grams of protein
  • The quinoa has 6 grams of fiber and 12 grams of protein. 12!!
  • The 2 tablespoons of flax seed has almost 6 grams of fiber and almost 4 grams of protein

Getting excited yet? That’s not even the best part. It’s DUH-LICIOUS!

Plus it’s super easy. You are heating stuff up and stirring it. So exercise your stirring hand and make this deliciously filling healthy treat!

pumpkin pie quinoa coconut milk dessert breakfast healthy protein dairy free gluten free paleo vegan

Pumpkin Pie Quinoa Coconut Milk Dessert
 
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Author:
Recipe type: Paleo, Vegan, Gluten Free, Dairy Free, Vegan
Serves: 4 servings
Ingredients
  • **USE ORGANIC INGREDIENTS WHENEVER POSSIBLE**
  • 1 cup dry quinoa rinsed and drained (I use the pre-rinsed brand)
  • 1½ cups coconut milk
  • ½ cup water
  • ½ cup pumpkin puree
  • 2 Tablespoons flax seed
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ⅛ teaspoon cloves
  • ⅛ teaspoon sea salt
  • OPTIONAL TOPPINGS:
  • 1 cup coconut milk (in addition to the 1½ cups listed above)
  • ¼ cup chopped walnuts
  • 2 Tablespoons sweetened or unsweetened shredded coconut
  • 2 Tablespoons maple syrup (or more if you prefer)
Instructions
  1. In a medium saucepan, bring coconut milk and water to a boil.
  2. Once boiling, add quinoa, pumpkin puree, cinnamon, ginger, cloves and sea salt.
  3. Reduce heat to a simmer and stir occasionally for about 10 minutes. You want your mixture to thicken up like oatmeal.
  4. Once mixture is thickened up, remove from heat and stir in flax seed.
  5. Serve warm.
  6. I topped mine with coconut milk, sweetened shredded coconut and a drizzle of maple syrup.

 

Next up is a Chocolate Covered Strawberry Quinoa Dessert. I’m so excited 🙂 Enjoy!

Healthy Chocolate Chip Peanut Butter Cookies – Paleo, Gluten Free, Dairy Free

Healthy Chocolate Chip Peanut Butter Cookies

chocolate chip peanut butter cookie paleo gluten free dairy free grain free garbanzo beansPaleo, Gluten Free, Dairy Free, Grain Free, 6 ingredient Healthy Chocolate Chip Peanut Butter Cookies! BOOM! Yeah, you read that right. The best part? They are DEE-LICIOUS!!! I’m not even exaggerating, these are THE BEST “healthy” cookie I’ve made thus far.

deliciousBecki, my awesome friend/yoga instructor’s awesome best friend Amber gave me this awesome recipe. Amber Lynch is the Owner and Founder at Urban Herbals and Wellness. She makes real products for real people with real ingredients like herbal mists, teas, body butters, just to name a few. Amber is a certified herbalist and holistic nutrition consultant so I had faith in her recipe even though I couldn’t picture it yet. Now all I want to do is hug her 🙂

victory

 

I cook for a wonderful family that have 2 awesome kids. One of them is an adorable little girl with a BIG sweet tooth. She can spot a healthy cookie a mile away and she came to sneak another one of THESE cookies!! Victory is mine – muahahhaha!!!

 

The ONLY thing wrong with this recipe is that it only yielded about 12 – 14 cookies so next time I make these (which will probably be this weekend), I’ll be doubling or tripling this recipe.

chocolate chip peanut butter cookie paleo gluten free dairy free grain free garbanzo beans

These taste exactly like moist, soft peanut butter cookies topped with a few chocolate chips. They are super soft when they come out of the oven so as hard as it is to do, you have to wait for them to cool for a few minutes off of the cookie sheet before diggin’ in so they set up a little.

Healthy Chocolate Chip Peanut Butter Cookies - Paleo, Gluten Free, Dairy Free
 
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Author:
Recipe type: Paleo, Gluten Free, Dairy Free, Grain Free
Serves: 12 - 14 cookies
Ingredients
  • *** I ALWAYS RECOMMEND ORGANICS WHENEVER AVAILABLE ***
  • 1¼ cup organic chickpeas (its a little less than a can)
  • ½ cup + 2 Tablespoons organic creamy peanut butter (could probably use any nut butter)
  • ⅓ to ¼ cup of organic honey or maple syrup (I used a ¼ cup of honey and they were plenty sweet. For a vegan cookie, use maple syrup)
  • 2 teaspoons vanilla
  • 1 teaspoon baking powder
  • ¼ cup dairy free chocolate chips (can use regular chocolate chips)
Instructions
  1. Preheat oven to 350.
  2. Line a baking sheet with parchment paper.
  3. In a food processor (I used a vitamix), put in all ingredients except for chocolate chips and blend until you have a nice sticky dough.
  4. Since it will be so sticky, put the dough in the fridge for about 15 - 20 minutes so it's easier to handle.
  5. Using a tablespoon or melon baller, form into balls and flatten with the back side of the spoon placing them on the cookie sheet. Since there are no eggs, they will not flatten like regular cookies so how you put them in the sheet is how they will turn out.
  6. TIP: I used a tablespoon to make the balls but sprayed it with coconut oil first. That way the dough didn't stick to the spoon.
  7. Place 4 or 5 chocolate chips on each cookie and push them down slightly so they stick to the cookie. I chose not to stir the chips into the batter because it is so thick and sticky. Putting them on top saved me clean up and frustration.
  8. Bake for 14 - 17 minutes. (I baked mine for 16 minutes).
  9. Remove from cookie sheet to cool.
  10. These cookies are super soft and moist so let them cool for at least 5 minutes so they can firm up a bit.